6 Williams Branch Road
Barnardsville, NC 28709
(828) 263-4073
Beef cut sheet
Tell us how you want your animal cut. Anything you leave blank we’ll cut the way we’d cut it for our own family, and anything you don’t want becomes ground beef. If you’re not sure, leave it and we’ll talk it through when you come in.
Name
Phone
Email
Date
Share
Standing preferences
These apply across the whole animal unless you say otherwise below.
Steak thickness
¾"1"1¼"1½"
Steaks per package
124
Roast size
2–3 lb3–4 lb4–5 lb
Ground beefPackage size
1 lb2 lbSome in patties
Chuck — shoulder
Chuck roast
How many Grind it all instead
DelmonicoOur name for the chuck eye
Yes, as steaksLeave in the roast
Flat iron
YesGrind
Denver
YesGrind
Stew meat
Packages None, grind it
Rib
Ribeye
Steaks, bone-inSteaks, bonelessWhole rib roast
Rib roastIf you chose roast above
Ribs per roast
Short ribs
Bone-in, English cutGrind
Loin
One choice decides two cuts. Cut across the bone and you get T-bones and porterhouses. Cut the loin off the bone and you get New York strips and filets separately. You can have one or the other, not both.
Loin
T-bone & porterhouseStrip & filet, separate
FiletOnly if separated
SteaksWhole tenderloin
Sirloin
Sirloin steak
YesGrind
Tri-tip
Whole roastGrind
PicanhaSirloin cap, fat cap on
WholeGrind
BavetteFlap from the bottom sirloin
YesGrind
Round
London broilOur name for the top round
How many Grind
Eye of round
RoastGrind
Bottom round
RoastCube steakGrind
Plate & flank
Skirt
YesGrind
Flank
YesGrind
Brisket & shank
Brisket
Whole, packer trimSplit, flat & pointGrind
Shank
Cross-cut, osso bucoGrind
The rest
These come off every animal. Say yes and they’re yours at no extra cost; say no and we’ll find a use for them.